Maple Brussel Butternut Salad Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

In a medium bowl, toss the cubed butternut squash with 1 tablespoon olive oil, 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until evenly coated.

Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring or flipping once halfway through, until golden at the edges and tender when pierced with a fork. Remove from oven and let cool slightly.

While the squash roasts, prepare Brussels sprouts. Toss halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl.

Heat a large skillet (preferably cast-iron) over medium-high heat. Add the Brussels sprouts cut-side down and sear without moving for 4–5 minutes until deeply browned on the cut sides.

Reduce heat to medium, stir the sprouts, add 3 tablespoons maple syrup and 1 teaspoon apple cider vinegar. Cook, stirring occasionally, for 2–3 more minutes until the syrup forms a glaze and the sprouts are tender. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toast pumpkin seeds in a small dry skillet over medium heat, stirring frequently, 3–5 minutes until they begin to pop and smell nutty. Remove from heat and set aside to cool.

In a bowl or jar, combine 3 tablespoons apple cider vinegar, 1.5 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon minced shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing is emulsified (or tighten jar lid and shake vigorously). Taste and adjust seasoning — add a little water if too sharp, or more maple syrup if you want it sweeter.

Place 6 cups of mixed salad greens in a large bowl. Drizzle about half of the apple vinaigrette over the greens (start with 2–3 tablespoons) and gently toss to coat. Add roasted butternut squash, maple-glazed Brussels sprouts, sliced apples and dried cranberries.

Crumble 1 cup goat cheese over the top and sprinkle with toasted pumpkin seeds.

Taste and drizzle more vinaigrette if needed. Season with additional salt and pepper to taste. Serve immediately while Brussels sprouts and squash are slightly warm for best contrast.